INSTRUCTIONS
Preheat the oven to 350 degrees. Lightly grease two baking sheets with non-stick cooking spray or line them with parchment paper.
In a large bowl, use a hand blender to spread the butter, brown sugar and white sugar.
Add the eggs and vanilla and beat until smooth.
Add the baking soda, salt and flour and mix until a good dough is formed. Add the chocolate chips with a spoon.
Take two spoonfuls of dough and use your hands to quickly form a ball of dough and place in the prepared cookie sheets, twelve cookies per tray. This recipe makes 24 cookies.
Bake in the preheated oven for 10-12 minutes, until they are kissed with the brown. Don’t bake them too long.
Remove the pan from the oven and let the cookies cool in the pan for 3-5 minutes, then transfer them to a wire rack to cool completely. Once cooled, store them in an airtight container.
NOTES
Freezer Instructions
This cookie dough can be easily frozen. For best results, shape it into a ball and freeze it on a baking sheet. Once frozen, transfer to a resealable plastic bag for long term storage, up to 3 months. When ready to bake, place the cookie dough on the baking sheet and allow it to thaw while the oven preheats. Bake for approximately 12-15 minutes.
Store cookies completely cooled in an airtight container. Cookies will stay fresh for 3 to 5 days.